Korean kalbi is soy-marinated chuck flanken-style beef ribs grilled quickly and eaten with rice wrapped in crisp lettuce leaves. Our cheater kalbi uses the same soy-based marinade, but is cooked as a stew in the slow cooker. We usually swap the traditional flanken ribs for regular beef short ribs, which have larger bones that fall right out, leaving a nice pile of shredded meat. Short ribs are also easier for us to find. Set the table taco-style with iceberg lettuce cups for shells. Along with the meat, stuff the lettuce shells with Korean kimchi, white rice, green onions, and hot peppers. We throw in some fresh cilantro, too.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.